In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.
Heat oil in large sauté pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots. Cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white and cayenne peppers. Simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently.
Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately. Reheat before serving.
NOTES: Prepare all vegetables ahead of time. (doubles easily)/p>
Makes 6 (8 oz.) servings.
Submitted by: Recipe Group Member